last updated on October 29, 2026
I am obsessed with these black sesame mochi donuts. OBSESSED. If you like mochi, you will be obsessed with them as well! They are chewy, just like mochi, and have the best black sesame flavor. And they are accidentally vegan and gluten free!
If you’ve never had black sesame flavored things, it has a unique nutty taste that is surprisingly good! It is one of my fav flavors ever.
Other than black sesame seeds, the only unique ingredient in these donuts is sweet rice flour! You can buy it in an Asian market, or online. It is essential for these donuts. And it has to be sweet rice flour. That is what makes these donuts mochi donuts!
Also, I bake these donuts in a mini donut pan. I have one similar to this one (I couldn’t find my exact one), and I use it for all my donut recipes. If you don’t have a donut pan, you can make these in a muffin tin! They’ll be little mochi muffins, how adorable.
If you do have a donut pan, check out my other donut recipes!
I really hope you make these. I really think you will love them.
black sesame mochi donuts
Ingredients
black sesame donuts
- 2 1/4 cups sweet rice flour
- 1/2 cup brown sugar
- 1/4 cup black sesame seeds
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups almond milk
- 4 tbsp butter
- 2 eggs
- 1 tsp vanilla
icing
- 1 cup powdered sugar
- 1-2 tsp milk
Instructions
- Preheat the oven to 350 degrees. Add the black sesame seeds to a food processor or blender. Pulse until a fine powder remains.
- In a bowl combine the sweet rice flour, brown sugar, black sesame seed powder, baking powder, and salt.
- In another bowl, combine the butter, almond milk, eggs, and vanilla. Whisk to combine.
- Gently sift the dry ingredients into the wet ingredients. Fold them together until they are just combined. Don't overmix!
- Transfer the mixture to a piping bag or ziploc bag (with a hole cut in one corner). Grease two mini donut pans*. Pipe the mixture into the donut pans, with each donut filling about 3/4 of the pan.
- Bake at 350 for 13-15 minutes. Let cool for 5 minutes and then transfer onto a cooling rack.
- While the donuts cool, make the icing. Combine the powdered sugar and milk and whisk to combine. If the icing isn't as thin as you want, add another splash of milk. Dip each donut into the icing and transfer back to the cooling rack to let any additional icing drip off.
- Top with extra black sesame seeds and enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!